How do you like your eggs?

In a scrambled egg and bacon taco with poblano ranch sauce

Eggs Benedict; or scrambled eggs, side of bacon, wheat toast. Mimosa.

Fried

Over medium, or poached.

You haven't heard?

Poached like in Eggs Benedict or scrambled.

I poach them at home and eat them with toast and O.J. or I scramble them with toast and a side of sausage. Always with a small glass of juice and coffee.

Soft boiled eggs with soldiers.

Scrambled, with a side of creamed corn.

Scrambled.

Scrambled or omelette but never browned.

Scrambled eggs are for babies.

It has to be fried over easy or over medium, or poached.

So much more sophisticated.

Soft scrambled, poached, over easy.

Over easy.... like my men.

Must we constantly be reminded that this site is predominantly fat whores?

Eggs are not fattening at all R14, you ignorant twat.

Entirely absent.

R15, are you reading some of these posts? They ARE fattening with the way some of the posters are choosing to prepare them!

Must we go over the egg diet again? My partner tried it after I read about it on DL. He lost half his body weight in three days. Not really, about five pounds quickly.

I can't make scrambled eggs for the life of me. My specialty is poached.

Unfertilized

Filipino Balut.

(Viewer discretion advised)

Another balut.

Their food is totally fucking disgusting.

(Viewer discretion still advised)

I like the round ones like they have in those Egg McMuffins.

Benedict at a nice restaurant, over easy anyplace else.

I like eggs in any preparation.

R22, balut is eaten in China, Vietnam, Cambodia, Laos, Malaysia, etc. It was introduced to the Philippines by the Chinese. One delicacy does not make the whole cuisine disgusting.

^^^Even pig blood?

I prefer Petrossian Beluga over Osetrova. And champagne but not "burned" or frozen in the bottle.

Poached, soft boiled, sunny side up. I like them many ways.

Over easy (two), crispy bacon, wheat toast. If I’m feeling especially southern, add grits with butter and pepper.

Scrambled eggs with onions, tomatoes and feta.

With hair, not shaved. And accompanied by a fat, long and big sausage.

Poached. I drain them through a slotted spoon first to get rid of the extra runny parts of the egg whites. Sea salt, fresh ground pepper, and some Red Hot sauce - along side toasted Italian bread or Bay's English muffin.

Poached. To make my life easier, I used the plastic wrap method. Works every time.

SHAKSHUKA!

Over medium, fried with a side of crispy bacon, and a short stack of pecan pancakes

“Scrambled eggs are for babies.“

Oh poor dear. Clearly you never been to Paris.

I love mine scrambled but I do them sort of like Gordon Ramsay. SLOWLY scrambled over low low heat with pats of cold butter. You stir it constantly almost like risotto - taking the pan off the heat occasionally so they don’t cook too fast.

Towards the end, I grate fresh Parmesan into them to thicken the creaminess a little and give it all a pungent kick. Garnished with chives.

I swear to god, these are so fucking delicious you’ll lose your shit.

Sunny Side Up

I like my huevos fondled.

Quiche if they've got it.

R37 This is how I like my eggs too, British style. My husband complains that eggs made this way don't taste "egg-y" enough. I can see that too.

Reading this post reminded me of Olympia Dukakis making the Bird's Nest in Moonstruck. Cut a piece of the center of bread out and put in the egg. I'm gonna try a variation of that with sausage, mushrooms and cheddar tomorrow.

Scrambled with a side of Pancakes Barbara.

In whatever way, it has to be very soft or has runny yolk. It's really hard to get a true soft scramble at restaurants. Once I got something that resembled a fruit bar. How the hell does soft scrambled eggs end up rectangle-shaped?

Soft boiled with runny yolks.

Fertilised.

cooked. I am not picky and I love eggs.

Poached.

Omelet.

Baked à la portugaise at Noah's in Stonington.

Yeah, well in all fairness R37 - you're adding quite a bit of butter, which makes everything taste better, and you're not making the way scrambled eggs are usually served.

Scrambled eggs are like steaks served well done. Overcooked, chewy and you've lost the freshness of the product.

It's a shitty way to serve eggs and it's something I expect only at a buffet line. Every once in awhile, you'll find them made like R37 - but that's extremely rare and even then, they're using the yolks to lighten it and moisten it. Not to heat and fry the fuck out of the egg.

R43, are you who I think you are? Is it The Tired Old Queen at the movies?

^^^whoops, never mind. That would be Steve Hayes. Carry on, men.

Butter basted! Or olive oil.

I cannot make scrambled eggs for the life of me. I wonder what the secret is to make them fresh, delicious and fluffy.. Poached is so much easier for me.

“Yeah, well in all fairness [R37] - you're adding quite a bit of butter, which makes everything taste better, and you're not making the way scrambled eggs are usually served.”

Three pats of butter? Anyway, the question was “how do you like your eggs?” That is how I like my eggs.

And your anecdotal definition of scrambled eggs as being just like steak - well, that’s your experience. I have never heard that comparison made before and I grew up cooking and working in restaurants. Though admittedly not ones that served shitty breakfast buffets. Sorry that you seem to have been exposed to so many of them.

What are those? What do you do with them?

R49 I've never seen a buffet do eggs this way. It's actually more time consuming to make it the Gordon Ramsay way because you're constantly taking the pan on and off the heat constantly while stirring so as NOT to overcook the eggs.

[quote]Soft boiled eggs with soldiers

Dork.

Scrambled, but the eggs must be scrambled in a melted knob of butter and removed from the heat as soon as the first sign of solid egg appears, and then be allowed to cook in the residual heat of the pan under constant stirring. Season.

Serve with avocado and fried bacon, and perhaps a chopped tomato fried in the bacon fat.

R54 - and I'm so sorry you've had to work in restaurants your whole life.

I admit I don't have the years of experience serving up eggs at Waffle House and Denny's like you.

I don't, not anymore. I used to take them scrambled, or hard-fried (no runny yolks), but for perhaps the past year and a half my digestion has ceased to tolerate eggs.

Soft boiled

At home: In a frittata (there are dozens and dozens of variations to how to do this)

At a nice place: Eggs Benedict - and this also works over crab cakes, or Florentine (spinach instead of the Canadian bacon)

At a diner: poached, with corned beef hash, home fries & whole wheat toast. (This may gross you out, but I like to mix the egg & corned beef hash together)

As much as I love poached eggs, and as some others on here seem to as well - If I break the yolk(s), then omelet or scrambled it is.

Omelet with fried onions and green peppers.

Shirred

I can’t digest cooked egg yolk well, but love eggs for breakfast.

Boiled egg whites on vegemite toast

Crab, leek and goat cheese egg white omelette with tomato purée

Huevos Rancheros

Try making these very cool "Tornado Omelets."

They look amazing!!

Poached over toast or loosely scrambled with bacon and sharp cheddar.

Scrambled. A la Francaise.

Scrambled, over easy, sunny side up or poached, in that order. I’ll choke anything down but those are my 4 top egg preferences.

Sides? Fresh fruit, some sort of potatoes prepared well with a crisp, well toasted bread with butter. I’m pretty easy to please.